A new (to me) restaurant in the Alsace winelands, worth discovering
Mexico’s always on my mind, not least now with news of the recent terrible earthquakes. On a lighter note, autumn/fall brings a wealth of Mexican ingredients into season, like tomates verdes, pumpkins, corn and beans….time for another Mexican workshop?
Eating out in Baden: new review of Franz Keller’s Kellerwirtschaft, Vogtsburg in the Kaiserstuhl
Recipe for ajika, a spicy green herb salsa from Tasting Georgia, Carla Capalbo’s fab new book, just published
Time to turn up the heat: the spicy red chili pepper from France’s Basque country
A visit to the superb Antinori Chianti Classico wine estate in Tuscany
We’re on a roll: grilled aubergine slices, cream cheese, walnuts and pomegranate seeds, with recipe